We offer a range of intensive, career-focused cookery courses designed to prepare students for a career in the culinary industry, whether in restaurants, catering, or food entrepreneurship. These include:

● Six-Month Professional Diploma in Practical Cookery
(Includes the Three-Month Beginners Certificate Course and the Three-Month Intermediate Certificate Course)

● Three-Month Beginners Certificate Course
Ideal for those new to cooking or looking to build solid foundational skills.

● Three-Month Intermediate Certificate Course
Suitable for those with some prior experience or who have completed the Beginners course.

● One-Month Practical Cookery Course
A shorter intensive course for those looking [H1] to upskill quickly or explore cookery professionally.

Our professional courses are open to a wide range of learners. No prior experience is required for entry-level courses, but enthusiasm and dedication are essential. These courses are ideal for:
● Aspiring chefs or individuals considering a career change
● School leavers seeking structured culinary training
● Hospitality professionals looking to enhance their skills
● Any other?

This combines the Beginners and Intermediate Certificate Courses and is an intensive course covering:
• Knife skills: The art of cutting with precision, choosing the right knife for every task, and keeping them razor-sharp for flawless results every time.
• Cooking techniques: The secrets to a wide range of cooking methods—roasting, boiling, poaching, frying, sautéing, baking, and more.
• Stocks and sauces: Learn to build flavour from scratch with homemade stocks and iconic sauces such as béchamel, gravy, mayonnaise, crème anglaise, Espagnole, Hollandaise, and beurre blanc.
• Soufflés: The technique of making perfectly risen hot soufflés—both savoury and sweet.
• Yeast and baking: You will bake everything from basic loaves to luxurious enriched yeasted breads and cakes, including sourdough made with natural starters.
• Fresh pasta: Make fresh pasta from scratch, mastering dough textures, shaping, and cooking methods.
• Cake making: Essential cake-making techniques for consistent, high-quality results.
• Pastry mastery: A wide variety of methods including shortcrust, choux, and flaky puff pastry, plus classic French pastries such as pâte sucrée, pâte frolla, and pâte à pâté.
• Shellfish cookery: Gain confidence in preparing and cooking shellfish with an emphasis on freshness, flavour, and presentation.
• Game cookery: Techniques for cooking with game to bring out bold, rich flavours.
• Meat cookery: Get hands-on with butchery, including boning meat and poultry, and learn the best techniques to cook and carve meats to perfection.
• Fish cookery: Develop skills in filleting, portioning, and cooking fresh fish with confidence and accuracy.
• Preserving: Learn traditional preserving methods to create jams, chutneys, and long-lasting condiments.
• Ice cream: Discover the art of making indulgent homemade ice cream from scratch.
• Gelatine: Master different methods of using gelatine—from powdered to leaf—for mousses, jellies, and more.
• Petit fours and chocolate: Create delicate petit fours and work with chocolate through tempering, moulding, and flavouring.
• Canapés: Design and assemble elegant, bite-sized canapés—both sweet and savoury—for any occasion.
• Presentation and plating: Learn how to plate your dishes beautifully and create visually stunning plates that wow.
• Vegetarian and special diets: Elevate plant-based cooking and creatively accommodate a variety of dietary requirements.
• Healthy eating and nutrition: Learn how to prepare nutritious, delicious meals that support health without compromising on flavour.
• Choosing produce: Sharpen your ability to identify and select the finest, freshest seasonal ingredients.
• Sourcing local produce: Gain insight into sustainable sourcing and the benefits of working with local suppliers.
• Menu planning: Learn how to structure and balance menus that flow seamlessly, and prepare a professional portfolio of menus for different occasions.
• Costing and business planning: Acquire practical skills in costing and receive guidance on business strategy—ideal for future entrepreneurs.
• Food hygiene: Complete the REHIS Basic Food Hygiene Course, understanding key safety standards and professional kitchen practices.
• Recipe development: Build and write your own recipes with expert support in structuring, testing, and refining them.
• Wine appreciation: Explore the fundamentals of wine pairing and tasting to enhance and elevate your dishes.
• Real-world cooking and service experience: During the course, you will work as a team to plan, prepare, cook, and serve lunch for invited guests in our dining room—bringing your new skills to life in a real kitchen environment.

This is a very intensive course and here is a sneak peek at the skills and techniques you will master throughout the course:
Knife skills: The art of cutting with precision, choosing the right knife for every task, and keeping them razor-sharp for flawless results every time.
Cooking techniques: The secrets to a wide range of cooking methods—roasting, boiling, poaching, frying, sautéing, baking, and more.
Stocks and sauces: The foundations with homemade stocks and create iconic sauces like béchamel, gravy, mayonnaise, and crème anglaise—to add depth and richness to every dish.
Yeast and baking: You will bake everything from basic loaves to luxurious enriched yeasted breads and cakes.
Cake making: Essential cake-making techniques
Pastry mastery: Various methods from shortcrust and choux to a flaky puff pastry
Game : Techniques for cooking with with game
Meat Cookery: Get hands-on with butchery, learn the best techniques to cook game and meats to perfection, to unlock flavour and also develop your carving skills.
Fish Cookery: Gain confidence in preparing and cooking fresh fish.
Ice Cream: Discover the art of making indulgent homemade ice cream.
Canapés : Creation of elegant canapés (both sweet and savoury)
Gelatine: Different methods of using gelatine, from powdered to leaf.
Presentation and plating: Learn how to plate your dishes beautifully and create a visually stunning experience to wow.
Vegetarian and special diets: Elevate plant-based dishes and learn how to accommodate special dietary needs with creativity.
Menu planning: Learn how to structure menus and design dishes that flow perfectly together.
Costing and business planning: This is where you will gain knowledge and get practical advice on costing and business strategies.
Choosing produce: Sharpen your skills in selecting the finest, freshest seasonal ingredients—become an expert in recognising quality produce.
Healthy eating and nutrition: Learn how to make nutritious, delicious meals that promote health without compromising on flavour.
Sourcing Local Produce: Gain insight into sustainable sourcing and the benefits of using locally grown ingredients in your cooking.
REHIS Basic Food Hygiene: Understand the crucial elements of food safety with the REHIS certification
Developing recipes: Create your own recipe
Wine appreciation: Explore the art of wine pairing to elevate your dishes
During the course, you will have the opportunity to work as a team to plan, prepare, cook, and serve a delicious lunch—putting everything you have learned into practice and bringing your new skills to life in a real kitchen.

This is a very intensive course, and here is a sneak peek at the skills and techniques you will master throughout the programme:
• Soufflés: The technique of making soufflés—both savoury and sweet.
• French pastry: Prepare a range of classic French pastries including puff pastry, pâte sucrée, pâte frolla, and pâte à pâté.
• Classic sauces: Master the foundational sauces of classic cuisine—Espagnole, Hollandaise, and beurre blanc.
• Shellfish cookery: Gain confidence in the preparation and cooking of shellfish, learning techniques for freshness, flavour, and presentation.
• Butchery skills: Learn how to safely and effectively bone meat and poultry, preparing cuts suitable for a variety of dishes.
• Meat and game: Explore techniques for cooking red meats and game to bring out bold, rich flavours with precision.
• Fish: Develop skills in filleting, portioning, and cooking fresh fish with confidence and accuracy.
• Fresh pasta: Make fresh pasta from scratch, mastering dough textures, shaping, and cooking methods.
• Bread and doughs: Bake a variety of breads, including enriched doughs and the world of sourdough using natural yeasts.
• Preserving: Learn traditional preserving methods to create jams, chutneys, and other long-lasting condiments.
• Canapés: Design and assemble elegant, bite-sized canapés—both sweet and savoury.
• Petit fours and chocolate: Create delicate petit fours and explore the art of tempering, moulding, and flavouring chocolate.
• Food hygiene: Complete the REHIS Basic Food Hygiene Course, gaining essential knowledge in food safety and kitchen best practices.
• Recipe development: Build your own recipes with guidance in professional recipe writing, structure, and testing.
• Wine appreciation: Develop a foundational understanding of wine tasting and pairing, enhancing your ability to complement your dishes.
• Vegetarian and special diets: Learn to create balanced, flavourful dishes tailored for vegetarian diets and a range of dietary needs.
• Healthy eating: Understand the principles of nutrition and how to prepare wholesome meals without compromising on taste.
• Menu planning and service experience: Plan, prepare, cook, and serve a complete lunch in our dining room for special guests—gaining valuable real-world experience.

Our alumni work across food and drink roles, and in hospitality. We have a graduate running his own Michelin starred restaurant in Edinburgh, one who has set up a bakeries across Scotland, and another enjoying a career as a food and lifestyle influencer, so they work across the industry. Please see here (LINK TO ALUMNI BIO PAGE) for alumni stories.

Upon successful completion, students receive a certificate that is widely respected in the hospitality industry and accredited by the British Accreditation Council (BAC).

Yes, all professional courses include both practical and theoretical assessments to ensure students meet industry standards and are well-prepared for professional environments.

Yes. We provide career guidance, CV and interview support, and access to a network of industry contacts. Many of our graduates have gone on to work in top kitchens or launch their own food businesses.

To apply, email us at info@entcs.co.uk to express your interest. We will arrange a short interview with our Principal to discuss your goals and ensure the course is a good fit for you. To secure your place, a non-refundable deposit of 10% is required. The remaining balance is due one month prior to the course start date.

No. The 10% deposit is non-refundable and is required to confirm your place on the course. Please ensure you are fully committed before making your payment, as this deposit secures your enrolment and helps us manage course planning and resources.

Course start dates vary. Our Six-Month Professional Diploma typically begins in September and March. For other course dates and availability, please visit our website or contact us directly.

We don’t provide on-site accommodation, but we are happy to recommend trusted local housing and short-term rental options near the school. Contact us at info@entcs.co.uk or call 0131 226 4314 for more information.

We currently do not offer financial aid. However, we are open to discussing instalment plans to help spread the cost of course fees. Please get in touch to discuss your options.

We take dietary requirements seriously. Please inform us of any allergies, dietary restrictions, or preferences in advance so we can accommodate your needs wherever possible during classes.

Yes. If you are paying Council Tax, we can issue a letter confirming your student status, which may help you qualify for a reduction, however it is not guaranteed. Ask at Reception or speak to the Registrar.

Yes, international students are welcome to apply. However, please note, you are responsible for securing the appropriate visa to study in the UK. We ask all our potential students to check first if they require a visa before booking a course with us and you can do that here: https://www.gov.uk/check-uk-visa

You will require a visitor visa for 6 months and no longer. Please note, it’s not a student visa, but a short-term/visitor visa you require. It’s important to check this prior to carrying on with your application and before paying your deposit.

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